There’s something incredibly nostalgic about a slice of cherry cake.
The soft crumb, the pink hue, the juicy bursts of maraschino cherries—each bite takes me back to birthdays and Sunday dinners at grandma’s house.
This Maraschino Cherry Cake recipe brings that vintage charm to your kitchen with a buttery, tender crumb and a bright cherry flavor that feels both classic and fresh.
Why I Love This Recipe
Bright cherry flavor from real maraschino juice and cherries
Soft, moist layers with a buttery crumb
The pink frosting is naturally tinted and perfect for spring or retro themes
Easy to make, yet looks and tastes bakery-level
What You’ll Need (Ingredient Highlights)
All-purpose flour: Gives the cake structure
Unsalted butter: Adds richness and helps achieve that classic tender texture
Maraschino cherry juice: Infuses both the cake and frosting with signature cherry flavor
Chopped maraschino cherries: Dotted throughout the cake for juicy bursts
Powdered sugar & butter: Create a silky-smooth cherry frosting
Pro Tips Before You Start
Let all your ingredients come to room temperature before mixing.
Drain and chop the maraschino cherries well so they don’t sink.
Don’t overmix the batter—just fold until the cherries are combined.
Use parchment paper in cake pans for easy removal.
How to Make Maraschino Cherry Cake
Step 1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment circles.
Step 2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes on medium speed.
Step 4. Add Eggs and Flavor
Beat in the eggs one at a time, mixing well after each addition.
Then stir in the vanilla extract and maraschino cherry juice.
Step 5. Combine with Milk and Flour
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6. Fold in the Cherries
Gently fold the chopped maraschino cherries into the batter with a spatula.
Step 7. Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8. Cool Completely
Let cakes cool in pans for 10 minutes, then transfer to wire racks and cool completely before frosting.
How to Make the Cherry Frosting
Step 1. Cream the Butter
Beat the softened butter on medium speed until creamy and smooth.
Step 2. Add Powdered Sugar
Gradually add powdered sugar, mixing on low and scraping the bowl as needed.
Step 3. Flavor the Frosting
Mix in the maraschino cherry juice and vanilla extract.
If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
Assembling the Cake
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Add the second layer and cover the top and sides with remaining frosting.
Garnish with whole maraschino cherries for that fun vintage bakery look!
What to Serve It With
This cherry cake pairs beautifully with:
A hot cup of tea or coffee
A scoop of vanilla or cherry ice cream
Whipped cream and fresh berries on the side
Variations / Substitutions
Use almond extract instead of vanilla for a cherry-almond twist
Add chopped nuts (like pecans or walnuts) for a bit of crunch
Make cupcakes instead—adjust baking time to 15–18 minutes
Storage & Leftovers
Room Temp: Store frosted cake in a cake container for up to 2 days.
Fridge: Keeps well refrigerated for 4–5 days. Let sit at room temp before serving.
Freezer: Freeze unfrosted cake layers tightly wrapped for up to 2 months.
FAQs
Can I use fresh cherries instead of maraschino cherries?
You can, but maraschino cherries provide the signature flavor and color.
Is there a substitute for maraschino cherry juice?
Pomegranate or cranberry juice can work in a pinch but will change the flavor.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day before and frost the next day.
Can I use this recipe for cupcakes?
Absolutely. Fill cupcake liners 2/3 full and bake for about 15–18 minutes.
Why did my cherries sink to the bottom?
Make sure they’re chopped small and patted dry before folding them in.
Can I use salted butter instead of unsalted?
Yes, just omit the added salt in the dry ingredients.
Does this cake need to be refrigerated?
It’s fine at room temp for 1–2 days but stays fresher longer in the fridge.
Final Thoughts
This Maraschino Cherry Cake is one of those timeless desserts that never goes out of style.
Its delicate pink hue, rich cherry flavor, and creamy frosting make it perfect for celebrations or just because you want something beautiful and delicious.
Every bite tastes like sweet nostalgia.
